Brunch foods tend to be more substantial than breakfast, with a sense of rich luxury, yet still mild in seasonings ; brunch is a languorous meal, demanding foods that hearty enough to eschew the need for lunch. The Ham and Cheese Casserole, adapted from TheKitchn,com, http://www.thekitchn.com, nicely negotiated the marriage of breakfast and lunch.
2015 January: Baby Food
Rather than taste a cornucopia of strained peas and peaches at our January “Baby Food” program, we decided to look to the grown-up, trendy foodways of the 1950s and snack on the foods that pregnant mothers ate at cocktail parties during the period when commercial baby foods were coming into their own.
2014 December: Whiskey Women
Pairing whiskey with food has become more popular today, especially with many of the new small batch whiskies on market. When choosing a snack food to go with the drink it’s interesting to think of the flavor notes of the particular whiskey. The following recipe combines several of those notes: smoky, salty and a subtle caramel sweetness with a hint of heat.
The Great Cake, weighing 20 lbs or more, was a familiar feature of the seventeenth and eighteenth century estate table, baked in massive bread ovens built into hearths. Culinary historian Stephen Schmidt prepared this massive cake (his weighed in at a mere 12.5 lbs) and has provided us with a transcription of the recipe as it appeared in the original manuscript, plus his redacted version that can be baked in a (large) home oven. Redolent of rosewater and spices, the cake is luscious and stays fresh for days.
Gougères are small spherical hollow pastry shells, firm outside and soft inside, usually flavored with gruyère cheese. Think of gougères as the savory equivalent of profiteroles—the almost identical pastry shell filled with vanilla ice cream or custard, served with chocolate sauce.
Adapted by Renee Marton from The French Laundry Cookbook, Thomas Keller, 1999
Adapted by Renee Marton from Alton Brown’s Food Network recipe, 2007 Ingredients 3 packages unflavored gelatin 2 tablespoons cocoa powder (un-Dutched) 1 cup ice cold water, divided 12 ounces granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners’ sugar 1/4 cup cocoa powder 1-tablespoon corn starch […]
Special K, onions, and pecans are the key ingredients in this ersatz meatloaf. I first tasted this dish in the home of my then-boyfriend’s hippy mother back in the 70’s. It is representative of the ovo-lacto category of vegetarian cooking, that was once so popular. It’s also surprisingly tasty.
Buccini’s talk focused on debunking the ‘myth of the Arab diffusion of pasta,’ and he argued that Genoa may have been a more logical origin for the diffusion of pasta, although there was plenty of pasta found in Arab-influenced Italy. It therefore seems appropriate to showcase two recipes that we served, reflecting different regional influences. This first recipe suggests what pasta may have been like in medieval Sicily and Southern Italy, well before the introduction of the tomato into the Old World.
May 2013: Hot Dogs
Hot dogs plucked from a steamy water bath in a Sabrett’s pushcart: quintessential New York City Street food. And in NYC, even more than sauerkraut, the iconic relish is onion. Professor Bruce Kraig graciously shared the onion sauce recipe from his book, with Patty Carroll, Man Bites Dog: Hot Dog Culture in America. The recipe is adapted from Craig “Meathead” Goldwyn of Amazing Ribs.
April: Darra Borscht to Blinis
Russians are known for their boundless hospitality which is evident on their tables spread with any number of little savory bites as starters known as Zakuski. And according to Darra Goldstein, author of A Taste of Russia, every Zakuska table should offer at least one mushroom dish. The following recipe is adapted from her book. Note that the mushrooms should be made ahead so they can rest in the refrigerator for 12 hours. And they taste even better when allowed to soak for a week.